This sherry sauce is a quick and easy pan sauce that can go over so many different dishes, but is especially nice with crab cakes.
Sherry, Sauces, Pan sauce, Entertaining Recipes, Seafood Sauce
Calories: 158 kcal
salt and freshly ground black pepper
chopped fresh tarragon
Melt the butter in a small saucepan over medium heat. Sauté the shallot until it just starts to brown. Pour in the sherry and scrape up any brown bits on the bottom of the pan. Simmer until the liquid has reduced by half. Add the heavy cream and Dijon mustard and continue to simmer until the sauce thickens. Season to taste with salt and freshly ground black pepper.
If you want a very smooth sauce, strain the sauce through a fine strainer before proceeding. Otherwise, just stir in the butter and tarragon and serve.
Amount Per Serving
Calories from Fat 117
% Daily Value*
Saturated Fat 8g40%
Vitamin A 525IU11%
Vitamin C 0.5mg1%
* Percent Daily Values are based on a 2000 calorie diet.